Food52’s first book is *not* a food allergy friendly focused book nor website; Food52 *is* focused on good solid recipes submitted by home cooks that, to my eyes and needs, are easily adaptable to a food allergic person’s needs.

Here’s part of the Food52 “manifesto”: We love spending time in the kitchen, and we believe that memorable cooking doesn't have to be complicated or precious. It's about discovering that frying an egg in olive oil over high heat gives the white a great crackly texture, that slashing the legs of a chicken before roasting allows the dark and white meat to cook evenly, that maple syrup adds not only sweetness but depth to an otherwise ho-hum vinaigrette. I wholeheartedly agree

Here’s even more about what Food52 does and who they are but really all you have to do is flip through Food52’s gorj food photos and read the recipes that have a “twist that makes it genius and unexpected” as Merrill says. It’s easy to see that you can make a lot of these recipes at home and safe for your needs.

Put on some jazz as I take you on a quick tour of Food52 and my afternoon with them.

A wall of kitchen tools and butterflies upon entry to the Food52 offices

Bookshelves in the Food52 offices from reclaimed wood, sourced in Queens, NY

My work has appeared in national and international media, including: ABCNews; Allergic Living; CNN; Huffington Post; New York Magazine; NY1; The New York Times, The Wall Street Journal and The Washington Post.

My Food Allergy Lifestyle Guide. Click To Buy!

Disclaimer

The content on this blog is based on my personal experiences and intended solely for entertainment purposes only. I am not a medical professional and the content on this blog is not to be considered medical advice.